Hello--is the pectin where the actual pectin does NOT have to be cooked, or is it just that the jam doens't have to be cooked?
37767
Neither the fruit nor the pectin need to be cooked. The jam tastes SO much better - like fresh fruit, w/ less or no sugar! I let it set up for 24 hours and then froze them. Turned out perfectly every time.
37768
Fruit and Sugar HAVE TO BE COOKED. Instant Pectin mean the PECTIN is instant and can be added after the fruit and pectin have been cooked to the stage you are needing. I remove from heat at the cooked stage of fruit and sugar, add pectin stirring rapidly until mixed thoroughly, then add to your jars, attached lids and bands and water bath for 5 minutes at a "low" boil.
666024
This is the pectic used for freezer jam. Using a good recipe just mix and freeze in plastic "Ball Jars". No cooking.
1330322
Pectin has a shelf life? I've had some sitting on my shelf for a year (between canning seasons) and it worked just as well as when I bought it.
2130237
I'm assuming it is a cooked product. It is a thick syrup, similar to honey or molasses. It's completely smooth with no fibrous bits in it, which is why I believe it's a product that has been cooked or boiled down. The only ingredients in the product listed are dates. It also does not need to be refrigerated. It has a very nice flavor, reminiscent of a very mild molasses. It's really delicious. On her website, she states that there is nothing in her Date Syrup other than dates....no water, nothing else. So because there is no water, just dates, one can assume the product is cooked to be able to produce a syrup. If you need further clarification on this, you can email her at info@ilovedatelady.com.
135617
It depends. Apples and other fruit fillings do need to be pre-cooked. Quiche mixtures and batters for desserts do not.
1370204
I don't have a recipe for you but if you follow the instructions on the jar, you shouldn't have any problems. I made mango jam without any sugar at all. However, I did add enough Splenda, prior to cooking, to sweeten the jam to my taste. Just remember, that the whole jar makes 22 pints. So, determine how many pints your mixture will make and use the appropriate percentage of the jar of pectin, i.e. 11 pints will take half of the jar, 5 pints about one quarter of the jar. This approach worked very well for my jam. You must not over cook the mixture. This will cause the pectin to be less effective in jelling. If your jelly does not set up hard enough, you may have over cooked the mixture or you need to increase the amount of pectin that you are using. Experiment!! Good luck!
1773131
I did not see one before I threw the bulk bag away. I had re-bagged mine when it arrived into quart size ziplocks and stored those in the freezer as I do with any bulk nuts and seeds (since they can go rancid). There is so much conflicting information out there - initially I'd read it was a seed and then I've seen others swear up and down it is a grain and NOT a seed; so I error on the side of it being seed since those can spoil so much faster than grains ever would.
377558
I re-bagged mine when it arrived into quart size ziplocks and stored those in the freezer as I do with any bulk nuts and seeds (since they can go rancid). There is so much conflicting information out there - initially I'd read it was a seed (and this seller lists it as a seed) and then I've seen others (even in this thread answering you) who refer to it is a grain and NOT as a seed; so I error on the side of it being seed, since those can spoil so much faster than grains ever would,and store the quinoa accordingly. I have had mine stored in the freezer for over 2 years and whenever we take some out to cook it looks and tastes just fine. I re-bagged mine when it arrived into quart size ziplocks and stored those in the freezer as I do with any bulk nuts and seeds (since they can go rancid). There is so much conflicting information out there - initially I'd read it was a seed (and this seller lists it as a seed) and then I've seen others (even in this thread answering you) who refer to it is a grain and NOT as a seed; so I error on the side of it being seed, since those can spoil so much faster than grains ever would,and store the quinoa accordingly. I have had mine stored in the freezer for over 2 years and whenever we take... » Read More I re-bagged mine when it arrived into quart size ziplocks and stored those in the freezer as I do with any bulk nuts and seeds (since they can go rancid). There is so much conflicting information out there - initially I'd read it was a seed (and this seller lists it as a seed) and then I've seen others (even in this thread answering you) who refer to it is a grain and NOT as a seed; so I error on the side of it being seed, since those can spoil so much faster than grains ever would,and store the quinoa accordingly. I have had mine stored in the freezer for over 2 years and whenever we take some out to cook it looks and tastes just fine. « Show Less
470816
Hi, I just made apple cider jelly with Wood's Boiled Cider (sold on Amazon), diluted 1 part cider to 7 parts water. sugar or splenda to taste. It didn't set at first, but overnight in the refrigerator and it was loose jello consistency. I had used only 4 TB of the pectin, but in the morning, I mixed more in and put back in refrigerator. Much thicker later.
720922
Yes, it is. I bought it just for the purpose of making blackberry jam. I used frozen blackberries, after I thawed them, I slightly cook them, so they became softer. After that, I ran them through strainer, it was much easier(I read that recommendation, and it worked). My friends love the jam and asking for more. Great product! I'm extremely happy!
268414
I sure wish someone would answer R. Shim's question about Garden of Life "Raw"ness I too am assuming not heated but would like to know also if acid-processed or merely dried or???
1339247
They say on the jar that it has not been processed, I would say it is not heated. I love it.
233178
Check out this website - it answers your questionhttp://foodinjars.com/2011/03/canning-101-pectin-verses-clear-jel/
2130239
I'm assuming it is a cooked product. It is a thick syrup, similar to honey or molasses. It's completely smooth with no fibrous bits in it, which is why I believe it's a product that has been cooked or boiled down. The only ingredients in the product listed are dates. It also does not need to be refrigerated. It has a very nice flavor, reminiscent of a very mild molasses. It's really delicious. On her website, she states that there is nothing in her Date Syrup other than dates....no water, nothing else. So because there is no water, just dates, one can assume the product is cooked to be able to produce a syrup. If you need further clarification on this, you can email her at info@ilovedatelady.com. I'm assuming it is a cooked product. It is a thick syrup, similar to honey or molasses. It's completely smooth with no fibrous bits in it, which is why I believe it's a product that has been cooked or boiled down. The only ingredients in the product listed are dates. It also does not need to be refrigerated. It has a very nice flavor, reminiscent of a very mild molasses. It's really delicious. On her website, she states that there is nothing in her Date Syrup other than dates....no water, nothing else. So because there is no water, just dates, one can assume the product is cooked to be able... » Read More I'm assuming it is a cooked product. It is a thick syrup, similar to honey or molasses. It's completely smooth with no fibrous bits in it, which is why I believe it's a product that has been cooked or boiled down. The only ingredients in the product listed are dates. It also does not need to be refrigerated. It has a very nice flavor, reminiscent of a very mild molasses. It's really delicious. On her website, she states that there is nothing in her Date Syrup other than dates....no water, nothing else. So because there is no water, just dates, one can assume the product is cooked to be able to produce a syrup. If you need further clarification on this, you can email her at info@ilovedatelady.com. « Show Less
1178574
Think of it like peanut butter. It really doesn't need refrigeration and it is good as long as it does not taste bitter- in which case it is likely rancid.
1988256
that would depend on what you are making, jam, jelly, preserves??? also with every fruit the ratio is different. there really is no definite answer for this question, if you are talking about how much pectin to use with your fruit and sugar there is no definitive answer for that question either. Again, it depends on what you are making, and what fruit you are using. There are fruits that have natural pectin and fruits that have none. Sorry, give me more info, and I will try to help further. Alice.
1533397
it's fully cooked. cooked canes are easier to find than uncooked ones. You might want to buy just the clay, if you wanted raw canes - i cant imagine shipping uncooked designs is easy. You can bake them with something else, but it might become brittle or crack.